Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Wen, Linfeng; Yang, Lijun; Chen, Cong; Li, Jun; Fu, Jiangyan; Kan, Qixin; Ho, Chi‐Tang; Huang, Qingrong; Lan, Yaqi; Cao, Yue

doi:10.1080/10408398.2023.2199425

Cited by 11 publications

(4 citation statements)

References 140 publications

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“…To better understand the spoilage functions of these microorganisms in foods, using high-throughput techniques such as de novo sequencing is valuable. Recent developments such as predictive biology [77] and metagenomics, meta-transcriptomics, and metabolomics [78] offer opportunities to expand this knowledge.…”

Section: Cooked Perishable Cured Meatsmentioning

confidence: 99%

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Bodie,

Wythe,

Dittoe

et al. 2024

Foods

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Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry’s advantage to target spoilage organisms and pathogens specifically.

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Section: Cooked Perishable Cured Meatsmentioning

confidence: 99%

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Bodie,

Wythe,

Dittoe

et al. 2024

Foods

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show abstract

“…By investigating the metabolites involved in fermented food processing, metabolomics enables the identification of characteristic compounds and offers a deeper understanding of metabolic pathways at play. This integrated approach can enhance our ability to uncover the intricate metabolic dynamics within microbial ecosystems . A comprehensive analysis was conducted using metagenomics and metabolomics to showcase the essential active metabolic communities and their roles throughout the fermentation of MT-Daqu .…”

Section: Introductionmentioning

confidence: 99%

“…This integrated approach can enhance our ability to uncover the intricate metabolic dynamics within microbial ecosystems. 22 A comprehensive analysis was conducted using metagenomics and metabolomics to showcase the essential active metabolic communities and their roles throughout the fermentation of MT-Daqu. 23 Metabolomics is employed to profile, identify, and evaluate microbial supernatants from cultures, facilitating the identification of metabolites produced by specific microbial strains.…”

Section: Introductionmentioning

confidence: 99%

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

Luo,

Liao,

Huang

et al. 2024

J. Agric. Food Chem.

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The synthetic community of lactic acid bacteria (LAB) is commonly utilized in the food industry for manipulating product properties. However, the intermediate interactions and ecological stability resulting from metabolic differences among various LAB types remain poorly understood. We aimed to analyze the metabolic behavior of single and combined lactic acid bacteria in China rice wine based on microbial succession. Three-stage succession patterns with obligate heterofermentative LAB dominating prefermentation and homofermentative LAB prevailing in main fermentation were observed. Facultative heterofermentative LAB exhibited significant growth. Pairwise coculture interactions revealed 63.5% positive, 34.4% negative, and 2.1% neutral interactions, forming nontransitive and transitive competition modes. Nontransitive competitive combinations demonstrated stability over ∼200 generations through amino acid (mainly aspartic acid, glutamine, and serine) cross-feeding and lactic acid detoxification, which also showed potential for controlling biogenic amines and developing LAB starter cultures. Our findings offer insights into the mechanistic underpinnings of LAB interaction networks.

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“…The flavor profile of fermented mung bean flour (FMBF) is shaped by both volatile and non‐volatile flavor compounds originating from metabolic processes during Lactobacillus fermentation. Multi‐omics techniques play a significant role in exploring the development of flavor profiles in fermented foods 10,11 . Duan et al .…”

Section: Introductionmentioning

confidence: 99%

Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis

Xue,

Chen,

Wang

et al. 2024

J Sci Food Agric

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BackgroundMung beans are abundant in nutrition, but their leguminous flavor limits their development. Lactic Acid Bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non‐targeted metabolomics.ResultsLactobacillus plantarum LP90, Lactobacillus casei LC89, and Lactobacillus acidophilus LA85 eliminated 61.37%, 48.29%, and 43.73% of the primary bean odor aldehydes from MBF. The results of relative odor activity values (ROAV) showed that fermented mung bean flour (FMBF) included volatile chemicals that contributed to fruity, flowery, and milky aromas. These compounds included ethyl acetate, hexyl formate, 3‐hydroxy‐2‐butanone, and 2,3‐butanedione. The levels of amino acids with a fresh sweet flavor increased significantly by 93.89%, 49.40%, and 35.27% in LP90, LC89, and LA85, respectively. A total of 49 up‐regulated and 13 down‐regulated significantly differential metabolites were annotated, and 10 metabolic pathways were screened for contributing to the flavor. The correlation between important volatile compounds and non‐volatile substances relies on two primary metabolic pathways: the citric acid cycle pathway and the amino acid metabolic system.ConclusionThe flavor of MBF was greatly enhanced by the process of Lactobacillus fermentation, with LP90 having the most notable impact. These results serve as a reference for identifying the flavor of FMBF.This article is protected by copyright. All rights reserved.

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Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Cited by 11 publications

References 140 publications

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine

Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis

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